NCFC:Recipes/Becky Simpson's Deviled Eggs

First, you must use eggs at least a week old, as new eggs won't peel easily (you probably knew this). I've read simmering (not rolling boil) them from 7-15 minutes works to try to cook them without a green ring. 7 minutes was too short a time for the large eggs we get (I usually found a small amount of less cooked egg, which is harmless no doubt, but won't mash well). Last time I made eggs we cooked a bit over 15 and there was just a little green. So 15 would be closer to the time needed, I think. Then cool immediately in cold water.

Marion Cunningham's The Supper Book (Cunningham is the editor of the Fannie Farmer cookbooks) says: "Pierce the large end of each egg with an egg piercer or a needle; this will release the pressure that often cracks the shell. Put the eggs in a pan and fill it with water. Bring to a boil, and simmer for 15 minutes. Remove from the heat and place the eggs in cold water immediately."

I've never done the egg piercing, but everything else above seemed to work for me.

Deviled Eggs: I use mayo, mustard, salt and drained organic sweet pickled relish (cuts the egginess of hard boiled eggs and sweetens it up a bit).